Scallop and Shiitake Stir-Fry

From Raymond Blanc. Four servings is based on serving as a starter or a light meal. Monkfish can be substituted for the scallops, and if you can't find bok choy you can use Chinese cabbage or spinach.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 12  large scallops, and their corals
• 2  tablespoons  sesame oil
• 3  tablespoons  peanut oil
• 200  g  small shiitake mushrooms
• 2  heads baby bok choy, leaves left whole, stalks sliced into 2cm pieces
• 150  g sugar snap peas, sliced in half lengthways
• 3  cm  piece  fresh gingerroot, finely chopped
• 2  garlic cloves, finely chopped
• 1  lime, juice of
•  salt & freshly ground black pepper

Directions

1. Cut each scallop in half and each coral into three pieces.
2. Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
3. Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
4. spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
5. Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.